Drain the overnight-soaked rajma and rinse it thoroughly under cold running water.

Pressure cook the rajma with enough water and a pinch of salt until soft and fully tender.

Drain the boiled rajma and spread it out to cool completely before mixing with the vegetables.

Finely chop the onion into small, even pieces.

Finely chop the tomato and cucumber, discarding any excess seeds and liquid from the tomato.

Finely chop the green chili and coriander leaves.

Add the cooled rajma, onion, tomato, cucumber, green chili, and coriander leaves to a large mixing bowl.

Squeeze in the lemon juice, sprinkle chaat masala and salt, then toss everything together until evenly coated.

Top the salad with pomegranate seeds if using, and serve immediately while the vegetables are fresh and crunchy.